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By: Steve B.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Breakfast | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.25 each (quarter) C raw cashew pieces 3 tablespoon water 2 tablespoon fresh lemon juice 1 tablespoon brown rice syrup, or 2 teaspoon pure maple syrup, or 1 Tablespoon barley malt, syrup (I use barley malt syrup because we can't g 1 cup firm regular tofu, patted dry and crumbled 0.75 each (three quarters) tsp salt, scant pinch of garlic granules |
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| Directions: | ||
| Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules, and process until very smooth. It is essential to vlend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving. |
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| Notes: | ||
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